Patience Gray, Primrose Boyd

Canard aux Olives

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000Plats du Jour
Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

  • About

In braising a duck care must be taken to avoid drying the breast. This can be done by barding it and by basting from time to time with the braising liquor.

Ingredients

  • 1 duck
  • 4 ounces of butter
  • 2 onions

Method

Brown the duck in the butter, on all sides, in an enamelled iron cocotte, basting with a spoon. Put in the onions, carrot, and celery sliced into four, browning them likewise. These vegetables are to impart their flavour to the duck while it is cooking, and are removed subsequently from the sauce. When bird and vegetables are suitably browned, pour in the wine, reduce it, and add the sto